BarthHaas Lupulin Enriched Hop Pellets (Type 45 Pellets)

cylindrical pellets about 6 mm in diameter, ground and pressed Cone hops.

Physical Form: Pellets, Solid

Certifications & Compliance: FDA Compliant, Hazard Analysis Critical Control Point (HACCP), ISO 9001

End Uses: Beer

Knowde Enhanced TDS

Identification & Functionality

Flavor Ingredient Class
Ingredient Name
Food Ingredients Functions
Ingredients
Hop Pellets
Technologies

Features & Benefits

Product Features

Enriched hop pellets are added in the brewhouse during the wort boiling process to give the later beer to give the corresponding bitterness and character, which is identical to that of raw hops is achieved. Hop bitter acids and hop oil are concentrated in lupulin-enriched hop pellets by enriching the lupulin. Compared to raw hops, enriched hop pellets have a higher level
Homogeneity, better storage stability and reduce storage and transport costs. Enriched Hop pellets are on the GRAS list (generally recognized as safe) of the American FDA (Food and Drug Administration) and in accordance with the US FDA Regulations 21 CFR 170.30 (c) and 170.3 (f).

Applications & Uses

Food & Nutrition Applications
Product Application

For a high bitter yield, the pellets should be used at the beginning of the wort boiling or for 15 minutes afterwards be admitted. The yield of the α-acids in the beer depends on the cooking system and others Process parameters and is usually between 30 and 35%. A later addition towards the end of the Cooking results in a lower yield of the α-acids, but the yield of the flavor-effective ones Substances increased. The amount of the dose is calculated according to the corresponding α-content and the typical Yield experience. If you want to achieve a pronounced hop aroma, the hops should be added by means of the oil content of the pellets can be dosed. Pellets can be dosed automatically.

Properties

Physical Form
Typical Properties
ValueUnitsTest Method / Conditions
Drying Temperaturemax. 60°C
Hop Oils0.4-3.5ml / 100 g
Humidity7 -12%
Pellet Temperature max. 20°C
Pellet Temperature max. 55°C
α-acids4–16 %
β-acidsdepending on the raw hops

Regulatory & Compliance

Quality Assurance And Food Safety

BarthHaas operates a quality management system based on ISO 9001 as well as management programs for Food safety according to internationally recognized HACCP guidelines. More information about our Systems and programs can be found on our website (www.barthhaas.com).

Technical Details & Test Data

Analytical Methods

There are three different types of methods for determining the α-acid content: one Specific measurement of the α-acids using HPLC or conductometric or spectrophotometric methods:

 The α-acid content can be determined using the following analytical methods:

  •  EBC method 7.5 - (α-acids in the form of the conductometer value (LCV))
  • ASBC spectrophotometric method (Hops-6) - (α- and β-acids)
  • HPLC (with ICE standard according to the EBC method 7.7 or the ASBC
  • Method (Hops-14) - (α- and β-acids)

The hop oil concentration can be determined by means of

  • EBC method 7.10 or
  • ASBC method Hops-13 to be determined.

Safety & Health

Safety

A breathing mask should be used if dust is generated. Hop pellets are flammable material. For more information, please refer to the relevant safety data sheet (SDS).

Packaging & Availability

Packaging

The pellets are packed in bags made of a composite film (with an aluminum layer as a diffusion barrier). The Filling takes place under an inert gas atmosphere or as vacuum packaging. The foil materials used comply with the provisions of the Food Contact Ordinance. The remaining oxygen content in the foils is less than 2% of the gas volume. The film sizes available are between 2.5 and 140 kg.

Storage & Handling

Storage And Shelf Life

Type 45 pellets should be stored in a cool place between 0 and 5 ° C. You should be within 3 years of the Processing will be used up. When stored at –20 ° C, the pellets can be stored for up to 5 years. Opened foils should be kept inside because of the breakdown reactions of the bitter acids and oil components fewer days are used up.

HOP EFFECT DURING STORAGE AND SHIPPING

Hop Product

Storage at up to 30°C

Cold Storage at 3 °C

Cones (3 months storage

22 %

5 %

Pellets (1 year storage

12 %

3-6 %

Table 1: α-Acid losses in % relative during different storage conditions [1]

 

Shipping Temperature

Alpha Losses

Up to 25°C

3-6 %

Up to30°C

5-8 %

Up to35 °C

6-10 %

> 35°C

Up to 15 %

Table 2: Alpha-acid losses during overseas transportation in % relative [2]